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Ingredients
- 3 large eggs, room temperature
- 3/4 cup (150g) sugar
- 1/2 cup (120g) jovial extra virgin olive oil
- 1 cup (160) brown rice flour
- 1/2 cup (60g) millet flour
- 1/2 cup (60g) teff flour
- 1 tsp. (2g) cinnamon
- 1/2 tsp. (1g) ginger
- 1 tsp. (6g) baking soda
- 1/2 tsp. (2g) sea salt
- 1 cup (230g) pumpkin puree, room temperature
- 1 tsp. jovial extra virgin oil and a sprinkling of flour to prepare the loaf pan for baking
Preparation
Step 1
Preheat oven to 350°F.
In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.
Add sugar and beat for 1 minute.
Add ½ cup of olive oil, cinnamon and ginger beat for 1 minute more.
In a medium bowl, combine flours with baking soda and sea salt.
Add the dry ingredients to the wet slowly and beat until smooth.
Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.
1 ½ (288g) cup jovial einkorn wheat berries
Preheat oven to 350°F. Grease with olive oil and flour an 8.5” x 4.5” inch loaf pan.
In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.
Add sugar and beat for 1 minute.
Add ½ cup of olive oil, cinnamon and ginger beat for 1 minute more.
Grind the einkorn wheat berries in a grain mill, Vitamix or high-powered blender until fine.
Combine flour with baking soda and sea salt.
Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter.
Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.